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1
Place the turnips and ginger in a large saucepan and cover with cold water.
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2
Add the sesame oil and bring to a boil over medium-high heat.
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3
Reduce the heat and simmer until the turnips are tender, about 20 minutes.
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4
Drain.
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5
Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
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6
Remove the turnips from the heat.
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7
Add the butter and mash with a hand masher until the turnips are slightly lumpy.
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8
Stir in the salt, pepper to taste and the flour.
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9
Set aside to cool.
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10
Shape the turnip mixture into 8 3-inch-wide patties.
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11
Dust with cornmeal.
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12
Cover with a towel and refrigerate for 1 hour.
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13
Let stand at room temperature for 30 minutes.
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14
Meanwhile, steam the cod fillet until done, about 10 minutes.
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15
Cut into 1-inch pieces.
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16
Spray a large nonstick skillet with olive oil.
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17
Heat over medium heat until hot.
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18
Add as many of the pancakes as will fit without overcrowding.
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19
Cook until browned on both sides, about 3 minutes per side.
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20
Transfer to a heated serving platter and keep warm until all of the pancakes are cooked.
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21
Top each cake with a piece of cod.
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22
Coil the strips of smoked salmon and set 1 atop each piece of cod.
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23
Sprinkle minced scallions over all.
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24
Serve immediately.
